Recipe: Yummy Thai butternut squash soup

Thai butternut squash soup. What you'll need to Make Thai-Style Butternut Squash Soup. How to Make Thai-Style Butternut Squash Soup. To begin, heat the oil in a large soup pot over medium heat.

This is such a delicious way to use up butternut squash and it will leave you craving more! Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. This soup is a blend of origins, too. You can have Thai butternut squash soup using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Thai butternut squash soup

1. You need of + tsp salt to taste.
2. You need of + tsp chili pepper flakes to taste.
3. Prepare of minced garlic.
4. You need of garlic chili paste.
5. It's of packages cubed/frozen Butternut Squash.
6. It's of olive or coconut oil.
7. You need of shallots, chopped.
8. Prepare of scallions, chopped.
9. You need of Container Vegetable broth.
10. It's of I can light coconut milk.

I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn't resist seasoning it with red Thai curry paste like I did for my sweet potato soup. I added some other Thai flavors to round it out, like cilantro and toasted. For the Thai roasted butternut squash soup: Warm the coconut oil in the bottom of a saucepan.

Thai butternut squash soup step by step

1. In Dutch oven add olive oil, shallots, green onions (reserve one for garnish), garlic. Sauté about 8 minutes until tender. Add two pkgs of butternut squash and sauté additional 10 minutes with lid on..
2. Remove lid, stir. Add chili flakes, salt, seasonings. Sauté about 5 minutes. Add broth. Stir until combined. Simmer 15 min until squash is completely tender..
3. Remove from heat. Using a hand blender, purée the soup very carefully in the pot. If you do not have a hand blender, use a vitamix style blender ladeling the hot soup into blender at 50% capacity of blender size. Then pouring back into a warming pot once blended. (I highly recommend owning a hand blender to purée soups)..
4. Once soup is puréed, open coconut milk and carefully pour into a small mixing bowl. Wisk until blended. Pour 3/4 of the total can of coconut milk into the soup, lightly stirring to blend, reserving remaining 1/4 of the coconut milk as a swirled garnish for each bowl. I also garnished with chopped green onion and extra chili flakes. Or you could use chives, cilantro or lemongrass..

This spicy Thai butternut squash soup is loaded with Thai flavour and just the right amount of spicy for a warming & flavourful soup. The base is made from vegetable broth and butternut squash, so the soup takes on a super smooth and creamy texture! Spicy Thai Coconut and Butternut Squash Soup. Spicy Thai Coconut and Butternut Squash Soup is a great comfort food recipe for rough weeks when nothing seems to go your way or just when it's cooler out. This week seemed like an especially rough week with the cold weather hitting suddenly and then losing an hour of daylight to the end of daylight savings.